This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. Convection ovens covered by this specification are classified by type, grade, class, size, style and capacity: Type I, Type II, and Type III; Grade A and Grade B; Class 1, Class 2, Class 3, Class 4, Class 5, Class 6, Class 7, Class 8, Class 9, Class 10, and Class 11; Size a and Size b; and Style i and Style ii. Performance testing and thermostat test shall be performed to conform with the specified requirements.

This abstract is a brief summary of the referenced standard. It is informational only and not an official part of the standard; the full text of the standard itself must be referred to for its use and application. ASTM does not give any warranty express or implied or make any representation that the contents of this abstract are accurate, complete or up to date.

1. Scope

1.1 This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.

1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

1.3This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.